Recipe

Not-strictly Stuffed Mushrooms Recipe


Print Recipe

Ingredients
  • 1 lb fresh large mushrooms (nice caps) .
  • 1 large onion, sliced .
  • 2 tbsps flat-leaf Italian parsley, sliced (or dried equivalent) .
  • 1 c sour cream .
  • 2 garlic cloves, pressed .
  • 2 tsps dried basil (you can use fresh if you want, not advised) .
  • paprika (optional) .
  • 5 tbsps butter .
  • 1 c seasoned bread crumbs .
  • salt & fresh ground pepper

Directions
  • Step #1 Preheat oven to 350 degrees.
  • Step #2 Melt 3 tbsps butter in microwave or in a pan on stovetop.
  • Step #3 Wash mushrooms well & remove stems (do not discard stems).
  • Step #4 Place mushroom caps on cookie sheet tops up & Liberally brush or drizzle butter on each one.
  • Step #5 (liberal brushing is better as opposed to Conservative drizzling).
  • Step #6 Place in oven & don't forget they're in there (check after 5 mins or so).
  • Step #7 When golden, set aside.
  • Step #8 Meanwhile, chop mushroom stems & onions.
  • Step #9 (Don't process; if so, make sure mixture is coarse).
  • Step #10 Heat skillet with remaining 2 tbsps butter & sautee mushroom stems, pressed garlic & onion until onion is translucent.
  • Step #11 (don't burn garlic).
  • Step #12 Add parsley, basil & bread crumbs.
  • Step #13 Mix well (should be a bit dry).
  • Step #14 Add sour cream & mix well.
  • Step #15 Turn over caps & fill with mixture; I like to sprinkle a touch of paprika over them.
  • Step #16 Bake in oven until done-- I'd check in 8 mins.
  • Enjoy the Not-Strictly Stuffed Mushrooms recipe

Viewing Not-Strictly Stuffed Mushrooms Receipe